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5.0 from 9 votes

Classic Opera Cake Recipe

Indulge in the Classic Opera Cake with our recipe-layered coffee-brandy sponge, French buttercream, and luxurious bittersweet chocolate glaze!

Prep Time
2 hrs
Cook Time
mins
Servings: 8 people

Ingredients

  • 1 cup (4oz/115g) almond flour
  • ¼ cup (2floz/60ml) water
  • 1 tablespoon instant espresso
  • 6 tablespoons (3oz/85g) butter
  • ¾ cup (3oz/85g) powdered sugar
  • ¼ cup (2floz/60ml) brandy
  • 1 tablespoon plus ½ cup (4floz/120ml) water, divided
  • 1 cup (6oz/170g) bittersweet chocolate, finely chopped
  • ¼ cup (1¼oz/35g) all-purpose flour
  • ¼ cup (2oz/57g) granulated sugar
  • 4 large egg yolks , room temperature
  • 3 large eggs , room temperature
  • 1 tablespoon instant espresso powder
  • ¾ cup (6oz/170g) granulated sugar
  • 1 large egg yolk , room temperature
  • 1 cup (4oz/115g) butter, softened
  • 2 tablespoons (1oz/30g) butter, melted
  • 3 large egg whites , room temperature
  • ¼ cup (2oz/57g) granulated sugar

Notes

  • This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
  • Always make sure your eggs are at room temperature for cake making!
  • If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
  • You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
  • Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.
  • This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
  • Always make sure your eggs are at room temperature for cake making!
  • If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
  • You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
  • Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.